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Raspberry & White Chocolate Cupcakes

Beautiful moist cupcakes with sharp raspberries hidden inside soft sponge topped with a swirl of white chocolate buttercream.

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Time to make

Skill Level



24 people

Baking ingredients

  • 8 oz plain flour
  • 2 oz self-raising flour
  • 8 oz caster sugar
  • 8 oz stork
  • 8 oz frozen raspberries
  • 1 tsp raspberry essence
  • 1 tsp baking powder
  • 4 eggs

Decorating ingredients

  • 250 g salted butter
  • 500 g sifted icing sugar
  • 2 tbsp boiling water
  • 300 g melted belgian white chocolate


Step 1

Pre-heat your oven to 150-160°C (fan). Beat Stork and caster sugar until smooth and pale.

Step 2

Add half the sifted flour/baking powder and 2 eggs, beat until smooth then repeat with the remaining eggs/flour mix. Stir in the flavouring.

Step 3

Roll the frozen raspberries in a little flour. Add any little left over broken pieces to the cake mix.

Step 4

Spoon the mix into 24 muffin size cases and place 2/3 raspberries in the centre on top. Bake for 23 mins or until golden in colour.

Step 5

Cut butter block into pieces and place in your mixing bowl. Pour on the boiling water and let it melt.

Step 6

Gradually mix in the icing sugar and whisk until smooth. Gently mix in the melted white chocolate and mix again until super smooth.

Step 7

Using a Wilton 2D flower piping nozzle set up a piping bag. Put stripes of food colouring on the inside of the bag - these will form your stripes when you pipe your roses.

Step 8

Fill the piping bag with the buttercream mix then start in the middle of your cooled cupcake. Push out some buttercream and draw upwards then move around the cupcake in a circular movement to form your rose. Let the bag and nozzle do the work. Has to be the easiest and most beautiful finish to achieve!